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Simple vanilla bean ice cream. Is there really anything better? I know that most people don’t like a bowl of plain old vanilla ice cream, but I do. I love that the vanilla flavor shines and that all you have is a cold creamy bowl of goodness. Not only is vanilla bean ice cream perfect on its own, but it is would be a perfect accompaniment to a warm apple pie. Or truly decadent alongside this croissant bread pudding. And just downright sinful on top of this brownie with maybe a little caramel sauce on top? Don’t let vanilla ice cream fool you. With flecks of gorgeous and extravagant vanilla bean running throughout, this vanilla bean ice cream is straight up fancy.

I used the same exact method that I used when I made Coffee Toffee Ice Cream. In fact, I based that flavor off of this vanilla ice cream recipe. This is a great base to play with, you will come up with infinite ice cream flavors on your own. You will share won’t you?

Add about 1/2 cup of the hot cream to the yolk mixture very slowly, whisking constantly. You do not want the yolk to scramble.

Gradually add the rest of the cream mixture. I thought that my mixture needed a few more flecks of vanilla, so I added a bit more vanilla bean paste. Ideally, you would cover this with plastic wrap (make sure that the plastic wrap touches the surface of the ice cream so that it does not form a skin) and let it sit in the fridge for a few hours or overnight. I needed vanilla ice cream for something else that I was making so I used the ice bath method instead.

Fill a large metal bowl with ice cubes and cold water.

Put the vanilla bean ice cream into the water bath. When the ice cubes melt, add more until the mixture is cold. About 45 minutes?

Pour the mixture into your ice cream maker and freeze according to the directions that came with your ice cream maker. Mine takes about 30 minutes.

Pour the frozen ice cream into another container and let freeze until firm.

1½ teaspoons vanilla bean paste (you may also use a regular vanilla bean or vanilla extract)

Instructions

Whisk together the sugar, cornstarch and salt in a large saucepan.

Gradually whisk in the milk and cream.

Cook the mixture over medium to medium to high heat for about 10 to 15 minutes or until the mixture thickens. It needs to come up to a bubble in order for the cornstarch to thicken the mixture.

In another bowl, whisk together the egg yolk and vanilla bean paste.

Add about ½ cup of the hot cream to the yolk mixture very slowly, whisking constantly. You do not want the yolk to scramble.

Gradually add the rest of the cream mixture. I thought that my mixture needed a few more flecks of vanilla, so I added a bit more vanilla bean paste. Ideally, you would cover this with plastic wrap (make sure that the plastic wrap touches the surface of the ice cream so that it does not form a skin) and let it sit in the fridge for a few hours or overnight. I needed vanilla ice cream for something else that I was making so I used the ice bath method instead.

Fill a large metal bowl with ice cubes and cold water.

Put the vanilla bean ice cream into the water bath. When the ice cubes melt, add more until the mixture is cold. About 45 minutes?

Pour the mixture into your ice cream maker and freeze according to the directions that came with your ice cream maker. Mine takes about 30 minutes.

Pour the frozen ice cream into another container and let freeze until firm.

Hi Bree! Love all your recipes and was so pleased when I tried out this one. I love the cornstarch method, but the addition of the one egg yolk really makes it perfect [or two, in my case, as i had them leftover from something else :)]. It tastes so rich and was the perfect base for using one of my treasured vanilla beans I brought home from a recent trip to India (unreal freshness and pure vanilla flavor). Will be making this again and again. thanks!

What would I do to make this chocolate? Cocoa? Melted chocolate? I saw you have a chocolate one without eggs or cornstarch, but I like my ice cream really creamy – this looks like it will fit the bill perfectly. Going to try the vanilla this weekend with my new vanilla beans from http://www.spicesage.com 🙂 Yummy.

We just finished off the last of a quart of peanut butter ice cream we made with this base recipe. Changes: 1/2 of a vanilla bean, 1/4 cup natural peanut butter (added to hot cream and stirred until melted) and 1/4 cup melted Peanut Co. Dark Chocolate Peanut Butter swirled in toward the end of the freezing time. Absolutely perfect!! Next up: Chocolate Chip Cookie Dough! Thank you so much for such a great ice cream base recipe. I have been looking long and hard for something this good!